Pancakes (or Waffles) with Greek Yogurt
These fluffy pancakes freeze well due to the yogurt, which keeps them tender.Or, you can use this recipe to make waffles.
Servings: 14 pancakes
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ cups plain low-fat Greek yogurt
- 1½ cups milk
- 2 eggs
- 2 Tbsp oil plus additional, for greasing pan
- vanilla to taste
- cinnamon to taste
Instructions
- Whisk together flour, baking powder, baking soda, and salt in a large bowl.
- In a medium bowl, whisk together yogurt, milk, eggs, and oil.
- Whisk wet ingredients into flour mixture until just combined. (Batter will be a bit lumpy.)
- For Pancakes: Heat a large non-stick pan over medium-low heat. Spray pan with nonstick cooking spray, or add a small amount of oil to pan. Pour about ½ cup batter onto pan for each pancake. Cook each side for about 2 minutes. Flip and cook remaining side for an additional 2 minutes. Repeat process until all batter is cooked.
- For Waffles: Use a waffle iron, treated with cooking spray or oil to prevent sticking. Pour about ⅓ cup per waffle. Cook for about 3½ minutes.
Notes
To freeze: Cool cooked pancakes completely. Place pancakes in a single layer on baking trays. Freeze for 2 hours. Transfer frozen pancakes to labeled freezer bags. Seal bags and freeze. Waffles can be placed in a plastic freezer bag directly into the freezer.
To reheat: Place frozen pancakes in a pan over medium heat until warmed through. Frozen waffles can be defrosted in the refrigerator, or at room temperature, or carefully in a microwave.
